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Non Stick Pans

sjust

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sjust Apprentice
sjust
Posted

I was told that I should no longer use the non stick pans that had been used for gluten foods. I am wondering if there is any way to "clean" them or if I have to throw out all my pans and start over.

Thanks so much

Sarah

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tarnalberry Community Regular
tarnalberry
Posted

If there are scratches or dents in them, and they're in pretty any condition other than "fabulous" on the interior surface, then yes, you do need to replace them. There is no good way to scrub out what can remain in the scratches without ruining the pan anyway. (And, of course, my plug for not using non-stick pans except for a few very rare circumstances. They won't give you as good of results, they're not suitable for high temperatures, and they shouldn't ever see a metal utensil near them.)

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I think it depends on the pan.

I have some calphalon pans that I am religiously OCD about. There is no scratches and no burn marks on them (so far). If worse came to worse, I would let my roommate use them, but I would clean them like a man possessed.

This is an issue that has never really been tested/settled. Its hard for me to believe (though Tarnalberry could probably do so) that gluten can stay on a thoroughly cleaned pan...I can understand a cast iron pan, but on a teflon pan, if you clean it like I clean it (crazy), I don't see how gluten can survive on there...

Someone correct me if I am out of bounds here. Its just that I have never heard any reputable source (no offense Tarnalberry - I am referring to companies or studies) that have proven that gluten stays on non-stick pans after using them.

I understand the paranoia about the idea of it being there, but the scientific side of me has serious doubts.

In the end, you could just be safe (like me) and buy your own set of pans...

:P

Guest j_mommy
Guest j_mommy
Posted

I am using the same non stick pans that I had prior to going gluten-free. I did take all my pans and such to my mom's and ran them through the dishwasher! But I have had no issues using my pans! That said none of my pans had scratches ect inthem!

I agree with bronchobux on this one!

sjust Apprentice
sjust
Posted
  • Author

Thank you so much. The pans are very new and one has 2 scratches the other none so for now I think I will continue to use them.

Sarah

tarnalberry Community Regular
tarnalberry
Posted
This is an issue that has never really been tested/settled. Its hard for me to believe (though Tarnalberry could probably do so) that gluten can stay on a thoroughly cleaned pan...I can understand a cast iron pan, but on a teflon pan, if you clean it like I clean it (crazy), I don't see how gluten can survive on there...

Someone correct me if I am out of bounds here. Its just that I have never heard any reputable source (no offense Tarnalberry - I am referring to companies or studies) that have proven that gluten stays on non-stick pans after using them.

no offense taken - but I think we're talking about two different things. I agree that mint-condition non-stick pans don't need to be replaced, and I placed that caveat in my statement. the problem is that it's difficult to clean non-stick pans with the same rigor as, say, stainless steel, because, by their very nature, you cannot *scrub* them, to remove gluten from small crevices. If you have no small crevices (from no scratches or nicks), then it's not a problem.

I do have two nonstick pans - one is used for pancakes and tortillas, the other for eggs, only - that I continue to use because they are in mint condition. you come within three feet of either with a metal utensil (potential for a scratch-induced crevice), I holler! :)

I agree that there's no reason for gluten to stay on a sealed surface - the question is whether or not the surface has truely remained sealed. (most of the non-stick pans I've seen... not in mint condition. :( )

honestly, in the case of a pan with just two minor scratches, I'd probably give it a good soak and wash, and make sure to not use it back and forth for gluten and non-gluten foods, but wouldn't actually replace it.

AmyTopolski Apprentice
AmyTopolski
Posted

Another thing to concider is the person. My Kitchenaid pan were in very good condition and I had to replace them with sainless steel. My daughter is very sensitive and is easly gluten by the smallest amount of cross contamination. Everytime I cooked in those pans after she felt better she was sick again. In that case, it's going to be trial and error. Hope I've help!

AMy

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VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I used to make fun of people that paid outlandish amounts of money for Kitchen Aid produts.

Now that I am older (and wiser I think), I will only buy kitchen aid products if I can help it. The quality is so much better and they never stop working or seem to get damaged.

I was in Williams Sonoma's outlet store the other day and I seriously considered buying a $50 toaster...LOL - the old me would have smacked the "new" me on the head with a frying pan for even considering it.

After that, I walked over to the Kitchen Aid stainless steel pans -- all I can say - WOW!

I'm slowly morphing into my parents...

:)

and Tiff, I was also referring to the scatched in teflon pans. I have not heard any reputable source (no offense) state that gluten gets "trapped" in the cracks and is not removed via cleaning.

sjust Apprentice
sjust
Posted
  • Author

My biggest problem with figuring out what is glutening us is that I am not the one with the issue, it is my breastfeeding baby who has the issue and once it occurs it takes a while for it to show up and even longer for the symptoms to subside.

tarnalberry Community Regular
tarnalberry
Posted
and Tiff, I was also referring to the scatched in teflon pans. I have not heard any reputable source (no offense) state that gluten gets "trapped" in the cracks and is not removed via cleaning.

gottcha. (and still no offense; it's not like I've got my own mass spec. in the house to run my own experiments. ;) ) I also haven't seen a peer-reviewed, published study on it; but there are a lot of things with no peer reviewed published studies, so this one I go on inference. at the end of the day, it's what works for you. :)

Karen B. Explorer
Karen B.
Posted

I've had the experience of a non-stick coated pan that I kept getting a mild tummy upset from, so I gave it away. I didn't want to believe that it would be a problem but it was for me.

But I think we're talking about 2 different types of pans. The kind with a Teflon, Silverstone or other kind of non-stick coating gets scratched and is porous.

The kind of pan with a Caphalon or Magnalite or other anodized coating is not porous or absorbent. I can clean my Magnalite with a brillo pad and not bother the finish. My Magnalite has not been a problem.

lob6796 Contributor
lob6796
Posted
I've had the experience of a non-stick coated pan that I kept getting a mild tummy upset from, so I gave it away. I didn't want to believe that it would be a problem but it was for me.

But I think we're talking about 2 different types of pans. The kind with a Teflon, Silverstone or other kind of non-stick coating gets scratched and is porous.

The kind of pan with a Caphalon or Magnalite or other anodized coating is not porous or absorbent. I can clean my Magnalite with a brillo pad and not bother the finish. My Magnalite has not been a problem.

I agree. There are some cheapy walmart type ones that the teflon coating actually peels off after a long term use. Those pans I wouldn't trust. But the good kind where the metal itself is basically nonstick, are fine. Oh and for scrubbing the heck out of my nonstick pans - I use a choreboy scrub pad. It looks like a brillo pad but is made out of plastic. It works great on my stainless steel pans or my nonstick. I also wash my dishes in HOT water, and I change the water, add new soap if the suds start depleting on me. I think any protein would be dead by the time I finished with it :)

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